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F.J.K. Irchmeyer

Bio: F.J.K. Irchmeyer is an academic researcher. The author has contributed to research in topics: Saccharin & Sweetness. The author has an hindex of 1, co-authored 1 publications receiving 23 citations.

Papers
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Journal ArticleDOI
TL;DR: The mixture showed potentiation of sweetness, since it was sweeter than would be expected from the known sweetness of its components and less than for either component in corresponding concentrations.
Abstract: Taste panel techniques were used to study the relative sweetness and the incidence of off-taste in solutions of cyclamate, of saccharin, and of their 10:1 mixture.The mixture showed potentiation of sweetness, since it was sweeter than would be expected from the known sweetness of its components.Off-taste is minimized in the mixture to the extent that it is less than for either component in corresponding concentrations.The decrease in off-taste is more noteworthy when the approximately doubled sweetness of the mixture is considered.

23 citations


Cited by
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Journal ArticleDOI
TL;DR: In this paper, a chart recorder was used to monitor time, time-intensity (T-I) measurements of the intensity and the duration of sweetness, bitterness, sourness and flavor in distilled water, and the same characteristics, plus flavor in three flavored drinks, and two flavored gelatins, sweetened with sucrose, cyclamate, or saccharin.
Abstract: By paired comparison methods, concentrations of 0.75% and 0.86% calcium cyclamate and of 0.17% and 0.19% aspartame were equivalent in sweetness to 10% sucrose in distilled water at 3° and 22°C, respectively. Inherent bitterness of the compounds prevented precise assessment of relative sweetness for sodium saccharin in distilled water, and for the saccharin and cyclamate in flavored drinks. By application of linear regression to the paired comparison data, 0.07% aspartame was calculated as equal in sweetness to 10% sucrose in lemon, strawberry and orange drinks. Because the underlying bitterness of saccharin interfered with assessment of its sweetness, a time-intensity technique was applied. Using a chart recorder to monitor time, time-intensity (T-I) measurements were made of the intensity and the duration of sweetness, bitterness, sourness and flavor in distilled water, and the same characteristics, plus flavor in three flavored drinks, and two flavored gelatins, sweetened with sucrose, cyclamate, or saccharin. T-I curves for the sensory properties of aspartame closely resembled those for sucrose in all media. Cyclamate and saccharin imparted a marked, persistent bitterness to all carriers. In gelatin, samples containing 18% sucrose were firmer initially and took longer to manipulate to a liquid in the mouth than did gelatins containing 0.105% aspartame, 0.55% cyclamate, or 0.05% saccharin.

180 citations

Journal ArticleDOI
TL;DR: In this paper, the relative sweetness of simple sugars (sucrose, dextrose and fructose), amino acids, glycine and D, L-alanine, and synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied.
Abstract: SUMMARY –The relative sweetness of sugars and sugar mixtures was studied. In addition to the simple sugars (sucrose, dextrose and fructose), the amino acids, glycine and D, L-alanine, and the synthetic sweeteners, calcium cyclamate and sodium saccharin, were studied. Using the method of magnitude estimation, considerable data were obtained about relative sweetness over a reasonably wide concentration range. Only two sessions per subject were required to obtain meaningful results. Relative sweetness of the sugars was found to increase with increasing concentration—a pattern quite similar for all the sugars. Changing the reference or reference concentration resulted in shifts in the relative sweetness values for a particular sugar; however, these changes were consistent at all concentrations tested. Slope values for the individual sugars were in good agreement with previously reported results. The individual subjects responses showed a consistent pattern throughout the 10-month period. Synergistic effects, as much as 20 to 30%, were noted in several sugar mixture combinations but not all concentrations. The data support the concept that there are optimal mixture combinations. The potential applications of these observations are discussed.

124 citations

Journal ArticleDOI
TL;DR: This review of the published and unpublished literature on cyclamate attempts to evaluate the carcinogenicity question and other important aspects of the toxicity of cyclamate and cyclohexylamine, including their effects on various organ systems, their genotoxic potential, and their effect on reproduction.
Abstract: In the late 1960s the artificial sweetener cyclamate was implicated as a bladder carcinogen in rats. This finding and other concerns about its safety ultimately led to a ban on cyclamate in the U.S. and restrictions on its use in many other countries. Since that time, the carcinogenic potential of cyclamate and cyclohexylamine, its principal metabolite, has been reevaluated in a group of well-controlled, well-designed bioassays that have failed to substantiate the earlier findings. This review of the published and unpublished literature on cyclamate attempts to evaluate the carcinogenicity question and other important aspects of the toxicity of cyclamate and cyclohexylamine, including their effects on various organ systems, their genotoxic potential, and their effects on reproduction. In addition, the physiological disposition of cyclamate is reviewed, with particular attention directed toward the site and extent of its conversion to cyclohexylamine.

72 citations

Book ChapterDOI
TL;DR: Better understanding of the pharmacological properties of TRPV1 and specific targeting of tissues may eventually lead to the development of clinically useful agents, as well as a comprehensive account on the activation and inactivation mechanisms and the structure-function relationship of TRpV1.
Abstract: The capsaicin receptor, transient receptor potential vanilloid type 1 ion channel (TRPV1), has been identified as a polymodal transducer molecule on a sub-set of primary sensory neurons which responds to various stimuli including noxious heat (>~42 °C), protons and vanilloids such as capsaicin, the hot ingredient of chilli peppers. Subsequently, TRPV1 has been found indispensable for the development of burning pain and reflex hyperactivity associated with inflammation of peripheral tissues and viscera, respectively. Therefore, TRPV1 is regarded as a major target for the development of novel agents for the control of pain and visceral hyperreflexia in inflammatory conditions. Initial efforts to introduce agents acting on TRPV1 into clinics have been hampered by unexpected side-effects due to wider than expected expression in various tissues, as well as by the complex pharmacology, of TRPV1. However, it is believed that better understanding of the pharmacological properties of TRPV1 and specific targeting of tissues may eventually lead to the development of clinically useful agents. In order to assist better understanding of TRPV1 pharmacology, here we are giving a comprehensive account on the activation and inactivation mechanisms and the structure–function relationship of TRPV1.

65 citations

Journal ArticleDOI
TL;DR: By functional expression of human bitter taste receptors, it is found the explanation for the phenomenon observed ∼60 years ago and it is demonstrated that cyclamate potently blocks the receptors responsible for saccharin's bitter off-taste.

57 citations